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Stuffed Flank Steak
Ingredients
- 1 package Flank Steak
- 1 large onion (chopped)
- Dan Pastorini Garlic and Herb seasonings
- Dan Pastorini Texas Style Rub
- Jacobsen Ghost Chili Salt
- Gumbo Daddy Cajun Seasoning
- 1/4 cup garlic
- 1 package mushrooms
- Olive Oil
- 2-3 tablespoons of butter (Nonna likes goat butter)
- rosemary
- basil
- parsley
- 4 ounces goat cheese
- Special Shit (seriously that is what it is named)
- Goya Adobo all purpose seasonings
- 1 baking bag
- 2 tablespoons cup flour
- 3-4 precooked bacon strips (optional)
- toothpicks
Directions
- Place butter, garlic and onion in a pan and sauté over a medium heat.
- Add mushrooms, rosemary, basil, parsley, and seasonings (Nonna added DP Garlic & Herb, Goya Adobo, Special Shit, and Jacobsen Ghost Chili Salt).
- When onions are translucent and mushrooms are soft remove from heat, place in a mixing bowl, and let cool. (See Note 1)
- When cool add chopped bacon and goat cheese. Mix.
- Add 2 tablespoons to the baking bag and shake.
- Cut flank steaks into rollable pieces and pound with a tenderizer to thin and tenderize the meat.
- Lay out the meat and put some of the mushroom mix in the center. Roll the meat. Hold in place using toothpicks. Ideally you will roll the meat and place the mushroom mix such that the mix is in-between each layer of meat. This is called a pinwheel.
- Place the rolls in the baking bag and the bag into a baking pan. Close up the bag and poke a few holes in it.
- Place in oven at 375° F for 30 mins.
- Check the meat with a thermometer. It is rare at 140°F.
- Take the juices from the bag and make a gravy. Add a little flour or water as needed (but not a lot)
Note 1: At this point, the mushroom mix is ready to go. You can cook the flank steak anyway you want and simply put the mix over the steak if you like!. Also, you can add the goat cheese and bacon or not! Your choice!
Note 2: As always, Nonna used her favorite seasonings, but you can use any you like. As she says “Recipes are just good suggestions.”